Claire and I were both racing today, so as a bit of a pre race treat we decided to make a cheesecake. We wanted to make a fridge cake, rather than baked, and we wanted something that combined both lemon and vanilla + the filth of full fat cheesecake.
I don’t often bake, but there is a time and a place. This was it (Claire did help).
The recipe came from 2 different recipes, Good Food – Classic refrigerator cheesecake and the BBC Food – Lemon cheesecake with ginger cream.
Why two? Well we wanted a biscuit base with vanilla (Good Food) and the hit of lemon (BBC Food).
- 100 g Digestive biscuits mashed up
- 50 g Demerara sugar
- 50 g Melted butter
For the Filling:
- 500 g (full fat) cream cheese (250 g Mascarpone + 250 g Philadelphia)
- 100 g Icing sugar
- 1 tsp Vanilla extract
- 1 Lemon zest + juice
Mix up the ingredients for the base, and press into a sprung cake tin. Place in the fridge to cool.
Whisk up the ingredients for the filling, and layer on top of the base. Decorate. Put back in the fridge.
Leave for ~2 hours – eat!
AMAZING. Pure filth.